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Evolution des salmonelles dans les concentrés d'orange et de pamplemousse lors de l'entreposage frigorifique.

Fate of Salmonellae in orange and grapefruit concentrates during cold storage.

Auteurs : PARISH M. E., GOODRICH R., MILLER W.

Type d'article : Article

Résumé

Orange and grapefruit concentrates at 42, 50, and 64 °Brix were inoculated with a five-strain cocktail of acid-adapted salmonellae stored at 0, -5, -10, -15, or -20 °C and sampled for population survival up to 11 and 50 days for grapefruit and orange concentrates, respectively. Survivor curves were nonlinear and best fit by a three-parameter power equation. Final log reductions ranged from 2.3 to 4.8 after 50 days in orange concentrate and 6.0 to 6.9 after 11 days in grapefruit concentrate. Storage times needed to achieve a 5-log population reduction among all treatments for grapefruit concentrate ranged from 1.0 to 5.8 days. Significant differences were observed among results for different temperatures within any single Brix level; however, storage times among Brix levels at any one temperature were not significantly different. Results indicate that cold storage of grapefruit concentrate is a viable treatment for achieving a 5-log reduction in salmonellae.

Détails

  • Titre original : Fate of Salmonellae in orange and grapefruit concentrates during cold storage.
  • Identifiant de la fiche : 2005-2122
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 67 - n. 12
  • Date d'édition : 12/2004

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